|200 g g||self-raising flour self-raising flour|
|1.5 tsp tsp||baking powder baking powder|
|1.5 tsp tsp||cinnamon cinnamon|
|0.5 tsp tsp||ground ginger ground ginger|
|50 g g||porridge oats porridge oats|
|4 tbsp tbsp||honey honey|
|125 ml ml||plain yoghurt plain yoghurt|
|4 tbsp tbsp||sunflower oil sunflower oil|
|peeled and grated|
|200 g g||butternut squash butternut squash|
|peeled, deseeded and grated|
Butternut squash lunchbox muffins
If you're trying to build up a more varied diet of vegetables for your children it can help to show that they needn't always be savoury. This lightly spiced muffins are packed with grated apple and butternut squash, and with the natural sweetness from this it requires less added sugar. Make a batch at the weekend and use as a lunchbox treat during the week.
- Preheat the oven to 180ºC/160ºC fan/gas mark 4. Line a 12-hole muffin tin with paper cases.
- Combine the dry ingredients in a large mixing bowl and mix together the honey, eggs, yoghurt and oil in a separate bowl. Quickly fold the wet ingredients into the dry, then add the apple and squash (do not overmix).
- Divide the mixture between the muffin tin and bake for 25-30 minutes.